Guest Chef Menu: Widad Mueller, Lebanese Food (June 26-30)

A spread made from cooked and mashed chickpeas, blended with tahini, lemon juice, salt, and a little bit of garlic, and topped with olive oil; served with bread

Grape leaves stuffed with rice, tomato, pine nuts and various spices

Roasted eggplant topped with a mix of bell peppers, tomatoes, onion, parsley, and dressed with olive oil and lemon juice

A vegetarian salad made primarily of finely chopped parsley, with tomatoes, mint, lemon juice onions, bulgur, and salt and pepper mixed in, while seasoned with olive oil

A traditional Lebanese salad made from mixed greens, mint, and sumac, and tossed with toasted pita bread

A traditional Lebanese dish which is composed of burghul and ground meat along with the perfect combination of herbs and spices, baked with a meat filling. Served with a serving of Tabbouleh or Fattoush, as well as Humus or Monk's Eggplant.

Chicken kebab marinated and grilled on skewers, served with rice and roasted veggies

Baked fish, with various spices, including coriander, cumin, caraway and all-spice. Served with rice, toasted nuts, and caramelized onions

Made of a mixture of thinly sliced beef and lamb, marinated with spices over night; finished to order in a hot pan and served with french fries, roasted tomatoes, tahini sauce, and condiments (thinly sliced onions, chopped parsley and sumac, salt and pepper – traditional Lebanese)